‘Love is…serving someone else your last piece of cake’
Today you get two recipes for one, cardamom cake and blueberry, hemp smoothie. Both naturally high in protein and both great for breakfast.
The cake is vegetarian as it has eggs in it, but you can replace the eggs with apple sauce or flax eggs to make it vegan. The cake is dense due to the flours being used a little like a pound cake.
I like using Cardamom as a nerve tonic and think it serves well in desserts to counteract the stimulation from the sugar. Mr B is a chilled soul and so doesn’t need or have an affinity for cardamom. However, it was subtle enough in this dish for him to have his cake and eat it.
Cardamom and almonds are grounding and so great for Vata, the sweetness is good for Pitta.
Ingredients
Serving: 1, 9-inch loaf
- 1 cup almond meal
- 1 cup brown rice flour
- 2 tsp. cardamom
- 1 tsp. GF baking powder
- ½ tsp. GF baking soda
- ½ tsp. salt
- 3 tbsp. almond milk
- ½ cup almond yogurt
- ½ cup maple syrup
- 2 tsp. vanilla extract
- 3 tbsp. oil
Method
- Preheat an oven to 350F and lightly grease the loaf pan (I used coconut oil)
- Mix all the dry ingredients in a bowl
- Add all the wet ingredients into a blender and blend for 30 seconds
- Mix to combine
- Pour into the pan and bake for 30 minutes or until a toothpick comes out clean
- Allow to cool before removing from the pan
Blueberry, hemp smoothie (Vegan)
Ingredients
- 1 cup blueberries
- 1 frozen banana
- 5 basil leaves (optional)
- 1 tbsp. almond butter
- 2 tbsp. bee pollen
- 2 tbsp. hemp hearts
- 1 handful spinach
- Water or unsweetened almond milk, as needed
Method
- Put all the ingredients in a blend them until smooth and creamy
